‘白玉’枇杷果实套袋对品质及抗氧化能力的影响  

Effects of Bagging on Fruit Quality and Antioxidant Capacity in ‘Baiyu’ Loquat

作　　者：徐红霞[1] 陈俊伟[1] 张豫超[1] 谢鸣[1] 周利明 钱金龙 唐庆明 徐春明[3] 

机构地区：[1]浙江省农业科学院园艺研究所,杭州310021 [2]上海市青浦区赵巷镇农业综合服务中心,上海201703 [3]江苏省苏州市林业站,江苏苏州215128

出　　处：《园艺学报》2008年第8期1193-1198,共6页Acta Horticulturae Sinica

基　　金：浙江省自然科学基金项目(Y306128);上海市青浦区科委重大项目

摘　　要：以白沙枇杷品种‘白玉’为试材,分析了白色单层、黄色单层、黄色双层和外灰内黑双层等4种纸袋套袋对果实品质以及抗氧化能力的影响。结果表明,套袋能改善果实表面的光泽度。白色单层纸袋处理增加了果实的可溶性固形物和总糖含量,而其他3种纸袋处理都导致果实可溶性固形物和总糖含量下降,可滴定酸含量上升。套袋还降低了果实的总酚含量、类黄酮含量和抗氧化能力,其中以外灰内黑双层纸袋下降最大。套袋后果实的抗氧化能力下降,与总酚和类黄酮含量降低呈显著正相关。综合套袋对果实品质的影响,‘白玉’枇杷宜用透光性好的白色单层纸袋。The effects of fruit bagging on fruit quality and antioxidant capacity were studied in white flesh loquat fruit （ Eriobotrya japonica Lindl. ‘ Baiyu’ ） with four different types of bags （ one-layer white paper bag, one-layer yellow paper bag, two-layer yellow paper bag and two-layer grey-out-dark-in paper bag）. The results showed that bagging promoted the luster of loquat fruits. Compared with control, the treatment of onelayer white paper bag increased the content of total soluble solids and total sugars, while the treatment of other three types of bags decreased the content of total soluble solids, and increased the titratable acids in mature fruit of ‘ Baiyu’. The contents of total phenolic and flavone and antioxidant capacity in bagging fruit were lower than those in the control. The lowest occurred in the fruit bagged with two-layer grey-out-dark-in paper bag The decrease of total antioxidant capacity in bagging fruit was attributed to the decrease of the content of total phenolic and flavone in bagging fruit. According to above results, the one-layer white paper bag was the most suitable for bagging of ‘Baiyu’ loquat fruit.

关 键 词：枇杷 套袋 果实 品质 抗氧化能力 

分 类 号：S667.3[农业科学—果树学]